Words by Pam George
Traditionally, wedding cakes are tiered confections with cascades of edible flowers. But one couple bucked the norm when they requested a cake showcasing their shared passions: dogs, cats, and Philadelphia.
No problem, said Dana Herbert of Desserts by Dana in Newark. He put the city skyline around the base, the couple’s initials on the second tier, and the Phillie Phanatic on the third. Philadelphia’s famous LOVE sculpture was the cake topper.
Such requests have become common, Herbert says. Along with hobbies, couples are requesting cakes that represent their heritage, he adds.
A cake is one thing. A menu item is another. “We are always open to working with the client, and we customize every menu,” says Jennifer Behm-Lazzarini of L’Ocean Culinary Creations, which serves Delaware and Pennsylvania, and beyond.
Her clients complete an intake form that notes the season, wedding style, and theme, as well as their dietary preferences. The information helps Behm-Lazzarini and her team, including her husband, Julio Lazzarini, create a menu.
Many couples want a signature cocktail. “We have used blood-orange sparkling soda because it was the bride’s favorite drink,” Behm-Lazzarini says. Tonic Seafood & Steak in Wilmington—which includes Juniper, an event space—creates cocktails and mocktails for the couple to name. “They love to incorporate their furry friends into this personal touch,” says Amanda Jones, the event manager.
Appetizers are an opportunity to highlight the couple’s individuality. For instance, L’Ocean prepared chicken fricassee using the recipe of a relative who’d died. “There were tears of joy when [the family] saw it,” Behm-Lazzarini recalls. Undoubtedly, there were also delighted gasps of surprise, since the fricassee was tucked inside an empanada.
Because one groom loved Japanese food and the show “One Piece,” a Japanese manga series, Tonic’s chef made triangles of onigiri rice with the face of the main character, Monkey D. Luffy.
Comfort foods are another way to personalize the menu. Consider mini grilled cheese and tomato soup shooters, which Tonic has served, or cheesesteak eggrolls, a hit at Finley Catering’s venues in Newtown Square and Philadelphia.
Finley’s will also wrap full-sized cheesesteaks to distribute to guests at the evening’s end. Soft pretzels are another option for Philly-philes, says Tommy Finley, who manages The Ivy at Ellis Preserve.
Some couples use the food to reflect their heritage. L’Ocean has cooked a whole pig in a Spanish-style roasting box, known as a Caja China, resulting in crispy skin. The dish is popular in Cuba.
Jamestown Catering in Wilmington handled a wedding where nearly 50% of the groom’s guests were Turkish. To honor them, the couple asked Jamestown to prepare çay (chai) tea steeped in specialty vessels and served tableside in tulip glasses with sugar cubes.
A bride who wanted to honor her Mexican heritage asked for family standards, so Jamestown had one station with American foods and another with tacos, street-corn cups, and birria with house-made sauces.
Venues with on-site catering may offer fixed menus, and a new item may incur an additional charge. However, a sip of chai or a bite of onigiri rice can make a lasting impression. “We strongly encourage our clients to customize part of their menu so that their day can truly feel like a special experience,” says Ashley Ghione, Jamestown’s catering director.
One dish or two can tell the couple’s story through flavors.